David Chang

we were just at Empornium earlier tonight. bangkok is as crazy as ever, we were thinking of buying an apartment here a few years ago since we travel here so often, but it's just too crazy to live here, even part-time. i asked my wife he she wanted to go to bali for a week since we both never been there, but she loves thailand. oh well maybe next time..

bangkok in a nutshell eat, get a 4 hands thai massage. eat, get a foot massage. eat. get another massage. repeat again the next day..

my dinner 75% of the time when i cook alone...

my wife was diagnosed with type 2 (or was it type 1?) diabetes. she had freestyle bluetooth device in her arm and checked it like every 3 min. the anxiety was not worth the technological convenience. she stopped checking all together and now just eats carefully. i guess it wasn't that serious? 😅

I just started curing this tonight in vac seal. my second attempt at charcuterie. first attempt at curing beef longer than what pastrami takes.. i'm expecting about 1 week cure, 2 months dry, maybe another 2 months in the bag...i dunno lets hope nothing goes wrong... recipe here.

thanks poochie. i know exactly why it wasn't good. it's because i rushed the whole thing. i don't think i have the patience for making bread anymore and these days i feel like buying bread more than baking it...

@Tyrus oh, i didn't know you haveone. and good to know it's serving you well. i have mostly carbon steel for reactive cookware and used to the upkeep, but i live in sauna most of the year, so i don't think this device would be suitable for me outdoors. i've been seeing a lot of this cast iron kamado on youtube, so it seems popular, albeit more expensive that your average flowerpot kamado.

i think i forgot how to bake. I haven't made bread in months..

yeah, they have the rustic line with no powder coating. i guess some people like patina? but this is a little too much... it's same price as the powder coated ones. they claim a 27 hour burn time which is pretty good. but the cast iron internals, firebox, grates, plates are all a PITA to maintain..

This is a cast iron kamado. I've never used one before, but it looks very high maintenance in humid/wet weather. https://www.goldenscastiron.com/product-category/kamado-grills/

no worries, online thread making does not imply ownership so post away your results with the new machine!

https://www.youtube.com/@Petespans/videos Pete's Pans. Trained chef. Lots of classic french/european dishes. Tons of outdoor cooking onsite. Historic, intelligently well spoken, and with proper pronunciations!

i cant answer the clearance question but another way like mac does it is to use a prop. i have ceramic ones i’ve used before to prop a rack up

after you get over the price, the next challenge is trying to convince your spouse spending junior’s tuition on a meat slicer is the best thing to do…😇

i'm not sure if this can help you. they make a swivel post for an upper grate that bolts to the main grate. but you'll need to cut off the upper grate handles so it can clear the food on the main grate level. https://smokeware.com/products/grate-stacker?_pos=2&_sid=c1f00d43b&_ss=r

why is the top rack not stable? i thought top racks are all the same, standing on its handles, but scaled to size..

@Syzygies there was one on display in a furniture store in vienna. not a kitchen shop, a furniture store. i think it was a berkel. imagine having one in your home. it’s the ultimate culinary flex.

January has only begun and this machine has already made my list of kitchen gear purchase of the year... I saw this Graef slicer in Austria and wanted to buy it but couldn't be disassembled to carry in my luggage, so i ordered it on amazon de. it is 100% manual and for a few quick slices here and their to snack on, it's perfect. light enough to hold with one hand. the only downside is it will not slice a piece bigger than 15 cm diameter because the travel is limited. but the speed is as fast as you can crank and push. the cuts are surprisingly thin and uniform. i'm very happy with this machine. made in germany. 190mm serrated blade for bread and meat.

i don’t know if this would be a popular but i would totally option a tiled side table..

yeah we ate chinese and korean in vienna. they were not great but surprisingly not bad. we just couldn’t stomach any more wiener schnitzel, which is apparently served in every freaking restaurant in austria..

its a brown crab common in uk/north brittany. but the taste of a florida stone crab claw is much better and sweeter. the brown crab has the texture, but the taste is rather absent..

i would do this if possible. ask the client to pay for the 32 stone, but pack the 32 stone in a 42 crate. client returns the the wrong 42 stone in the proper 42 crate.

back in paris on the last leg of my european winter holiday (vienna, istanbul, rome, firenze) and eating one of my last meals, a giant crab claw in our favorite raw bar in st honoré, paris. but i’m ready to go home because most of the food and coffee we had sucked, and i can’t wait to make home cooked meals.. it was the first time we ate chinese food outside of hk and we never eat chinese food in europe. THATS how desperate things got… 😅

so i spent christmas in Cappadocia and maybe its because its massively touristy here, but i ordered the manti and i can say for sure the one i made at home tastes so much better than how they make it here. will try this dish again in istanbul but i have doubts it will be better…

i followed the recipe in the video, but what they don't show you is it takes 3 hours and a lot of screwing up (for someone who is making it for the first time) to complete the recipe. it's all smoke and mirrors in a tv studio..